Monday, September 15, 2014

(This is an updated post with new photos from November 2012)
The other day I went to Sweet Tomatoes and was loving their Sweet Tomato Basil Soup. I decided I needed to make something similar at home. And I made something even better. If you love tomato soup, you will love this soup (AND bonus it's very very easy.)

I know you all love this recipe for the tomato basil parmesan soup (it's my most popular recipe of all time). But I'm hear to tell you that this recipe is JUST as good. AND it's easier. AND it gets less dishes dirty. AND you will love it. What are you waiting for???

2 things: You must use the caramelized tomato paste (it gives it an amazing flavor boost) and you must use the crushed tomatoes. Please don't substitute diced. However, I bet if you really wanted you could use half and half instead of the heavy cream.

For my kids, I added it some frozen raviolis and let the hot soup cook them. They loved it and it turned it more into a whole meal for them.

3. Stir a bit and cover. Cook
on LOW for about 5-7 hours or on HIGH for about 3-4.

4. Remove lid and turn to HIGH.
(If you want, you can use an immersion blender at this point to get it
really smooth and creamy) Stir in warmed cream and Italian parsley.
Salt and pepper to taste. Let cook for another 10 minutes on HIGH
without the lid(so it can
thicken up a bit).

5. Ladle into bowls and top with
cheese. Serve with warm rolls or bread.

**Caramelized
tomato paste: this is a flavor booster that is amazing!!! To make
just heat1
tablespoon of olive oil in skillet, add 1 (6-oz can) of tomato paste,
stir frequently and cook until deep crimson color (will reduce by approximately
1/4). Freeze extra tomato paste in one tablespoon increments for later use.

And this is probably even more weird, but could you puree silken tofu and add it in place of the cream? [This question from someone who chops tofu into tiny bits and adds it to gazpacho so it packs protein and can be eaten as a complete meal?] [Maybe? I have no training in nutrition so it may not be complete.]

Elspeth,I am sure you could substitute the greek yogurt. The only think that I would be worried about is the yogurt getting all separated when you add it in. Sometimes that happens when I add sour cream and yogurt to recipes. To keep this from happening bring the yogurt to room temperature, stir 1 Tbsp of flour into the yogurt, then stir in a little of the soup into the yogurt, then add all back into the slow cooker. That probably will help. Let me know if it tastes good! Good luck!

Karen, Thank you for your response and suggestion[s] re incorporating the yogurt into the hot soup! Will try that way to avoid separation -- Haven't heard of that technique before [I'm a novice cook]. Will get back to you.

I have frozen this soup and it works just fine. My question for anyone who can help is can I substitute something like arrowroot for the flour so make for so,wine who cannot have gluten? And if so what is the corresponding measurement?

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Hi! I'm Karen

I know that dinner time can
be less than relaxing. Busy
schedules and cranky kids
and a hundred other things
can lead to weariness when
it comes to putting dinner on
the table. I can help! I make
homemade, family-friendly
slow cooker dinners and share the recipes with you.